I got this recipe from my mom. It's much better than takeout, IMO, since it's not as greasy and doesn't hurt my stomach. It tastes just like it though.
- 8 medium dried black mushrooms
- 1 lb beef flank steak (or skirt steak)
- 3 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon soy sauce (light or dark)
- 1⁄8 teaspoon white pepper
- 1 1⁄2 lbs broccoli
- 2 green onions or 2 scallions
- 1⁄2 cup chicken broth (or cold water)
- 1⁄4 cup oyster sauce (you can just use soy sauce)
- 2 tablespoons cornstarch
- 4 chopped garlic cloves
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon salt
- 1⁄2 cup chicken broth
- Soak mushrooms in warm water until soft, about 30 minutes. Drain. Rinse in warm water, drain. Remove and discard stems. Cut caps into 1/2 inch pieces.
- Trim fat from beef. Cut grain-wise into 2 inch strips. Cut the strips across the grain into 1/8 inch strips.
- Toss the strips with: 3 T vegetable oil, 1 T cornstarch, 1 T salt, 1 T sugar, 1 T soy sauce, and 1/4 tsp white pepper in plastic or glass bowl. Cover and refrigerate for at least 20 minutes.
- Cut broccoli into 1 inch pieces. Steam broccoli. Cook to al dente. When done, rinse under cold water and drain. Set aside.
- Cut green onions into 1/4 inch rings. Mix together in a bowl green onions, 1/2 cup chicken broth, 1/4 cup oyster (or soy) sauce, and 2 tablespoons cornstarch. Set aside.
- Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled into wok. (Or if you're using a skillet, put on medium-high heat.) Add 2 tablespoons oil and rotate to coat wok. (Skillet-1 tablespoon and coat bottom of pan).
- Add beef and garlic (mix the garlic with the beef first to prevent burning it). Stir-fry until beef is brown-about 3 minutes.
- Remove beef from wok (or skillet). Set aside.
- Add mushrooms and broccoli with 1 cup water. Cover for 5 minutes.
- Stir in beef. Heat to steaming.
- Stir in Sauce Mixture. Cook and stir until thickened, about 15 seconds.
- Serve over rice.
The flavour is a 5, but there were so many inconsistencies between the written ingredients and the directions I feel I can only give it a 4. However, if it is corrected I will definitely change it to a five. And I will make it again. The recipe ingredients call for 1 TBSP of sugar but only 1 tsp in the directions, a 1/4 cup of chicken broth but 1/2 cup in the directions, 1 TBSP soya sauce but 1 tsp in the directions and 8TBSP veg. oil but I can only see directions for 6 TBSP. I did end up using only 3 TBSP, which I am sure will decrease the fat content under the nutritional facts (which is probably a good thing). I also added Hokkien style oriental noodles to the sauce instead of using rice and it turned out really well. I also used a better cut of steak and cut it thinly when it was defrosting.
Five stars for flavor, the method/directions rate less. Most of the directions have been corrected since the other reviews, but the last 2 ingredients are still missing from them. Also, the beef burned on the pan in step 7, and was cooked in about a minute. But the taste was great, especially the broccoli (which I cooked a lot less time), though I really liked the mushrooms in it too (I used mixed dried mushrooms including shiitakes) - they pair well with the dark soy. I only used 1 of the 5 tablespoons of oil, 1/4 teaspoon of salt, and lots more green onions. Fed 4 for us.
So delicious and better than beef and broccoli from local restaurants. I will be saving a lot of money by using this recipe, since beef and broccoli is a family favorite! Thanks for a great recipe-made for best of 2011 cookbook event.